Creamy Coconut Celery Tofu Soup
1 tbsp butter/olive oil
10 sticks celery, chopped
1 onion, diced
1 clove garlic, minced (optional)
2 zucchini, chopped
1 can coconut milk
1 cup chicken broth
1 tsp salt
1/2 tsp pepper
1 tsp dried oregano
1/8 tsp cinnamon
1/8 tsp ground cardamom
1 bay leaf
1 package firm tofu, cut into 1-inch cubes
1. Melt butter in large saucepan, and saute chopped onion and celery in bottom of pan until celery and onion start to sweat. Add chopped zucchini and cook another 5 minutes until vegetables are tender.
2. Add coconut milk and bring to a boil. Boil for 1 minute then reduce heat and add chicken broth and spices.
3. Simmer for 10 minutes, then puree with hand mixer or in blender (with caution as soup is very hot). Puree until you achieve your desired consistency – I like to leave the soup with some chunks for texture.
4. Add cubed tofu and simmer for another 10 minutes. Add additional salt and pepper to taste.
5. Garnish with fresh mint leaves. Serve soup hot or cold.
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